Friday, May 16, 2008

This is a classic dessert and most of you know it. It’s actually similar to the sweetened condensed milk custard I posted a while ago and, to be completely honest, I like my recipe better. What can I do? I’m a Brazilian and I love sweetened condensed milk in just about anything.

What makes this dessert extra special is that it marks my first time using a vanilla bean - handling it was something special already. My fingertips were permeated with its divine smell. So good. Joao even asked me if I had bought a new perfume. :)

There are many recipes for crème caramel around, but this won my heart for being served in tea cups. And for being a recipe by Donna Hay. Adapted from her magazine, issue 32.

Place the sugar and water in a small saucepan over low heat and stir until the sugar is dissolved. Bring to the boil and cook for 10-12 minutes or until golden. Pour the mixture into 4 lightly greased ¾ cup (190ml/6fl oz) capacity cups and tilt them in a circular motion to make sure the caramel covers the sides of the cups – be careful not to burn your fingers. Set aside and allow the caramel to set.

Make the custard: cut the vanilla bean lengthwise in half; spread pod open. With the back of a knife, carefully scrape the seeds from the inside of the vanilla bean; place both the seeds and the pod in a small saucepan. Add milk and cream, whisk to combine, and cook over medium heat until it just comes to the boil. Remove the vanilla pod – don’t throw it away; let it dry and add it to a sugar jar to make vanilla sugar.

Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Gradually add the milk mixture, whisking to combine. Carefully pour the custard into the cups. Place in a deep baking dish and pour in enough hot water to come halfway up the side of the cups. Bake for 35-40 minutes or until set (mine took 50 minutes). Remove from the baking dish and refrigerate until completely cool.

*the original recipe calls for 2 teaspoons vanilla extract, that should me mixed in with the sugar and eggs.

50 comments:

Well, it still looks very elegant! (Here's something not a secret: most solid custards here are prepared with condensed milk. It's the Spanish influence, don't you think?) I would be afraid to put dainty teacups in the oven for fear of cracking-- here we usually steam custards, which should be safer :)

Oh, I've wanted to do this, but never have! Yours looks so pretty, I would almost not eat it, to spare it from being messed up. But, after 15 seconds of such thoughts, I'd dig in and eat it all ---and ask for more!